Salsa verde braised fish
Canned tomatillos (green tomatoes), drained
1 790g can
2 cup(s), (1½ cups stems and leaves, plus ½ cup chopped leaves)
¼ medium, chopped
2 clove(s), chopped
Skinless white fish, raw
4 fillet(s), (4 x 150g thick fillets)
1 medium, cut into wedges, to serve
- To make salsa verde sauce, blend tomatillos, 1½ cups coriander stems and leaves, onion, garlic and ½ teaspoon salt in a blender until smooth. Transfer sauce to a large frying pan and bring to the boil over medium heat. Reduce heat and simmer for 3 minutes.
- . Add fish to the sauce, cover and simmer for 10-15 minutes, until fish is just cooked through.
- Transfer fish to 4 serving plates. Stir extra coriander into the sauce and season with salt. Spoon sauce over fish and squeeze lemon wedges over top.